The identification of the goitrogen (-)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera)

The identification of the goitrogen (-)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera)

(-)5-Vinyloxazolidine-2-thione (goitrin), a well-known goitrogen, has been identified as a bitter principle in cooked Brussels sprouts (Br. oleracea var. L. gemmifera). The identification was carried out by chemical analysis and sensory assessment.

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Veröffentlicht in:Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1981-02, Vol.172 (2), p.90-92
Hauptverfasser: Fenwick, G R, Griffiths, N M
Format: Artikel
Sprache:eng
Schlagworte:
Antithyroid Agents - analysis
Hot Temperature
Oxazoles - analysis
Oxazolidinones
Plants - analysis
Vegetables - analysis
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Zusammenfassung:(-)5-Vinyloxazolidine-2-thione (goitrin), a well-known goitrogen, has been identified as a bitter principle in cooked Brussels sprouts (Br. oleracea var. L. gemmifera). The identification was carried out by chemical analysis and sensory assessment.
ISSN:0044-3026
1438-2385
DOI:10.1007/BF01042410